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Buttermilk Cheesecake Brownie Bars
Creamy marbled buttermilk cheesecake triple chocolate brownies with a dark chocolate graham cracker crust.
WHAT’S GOING ON HERE:
Buttermilk: Buttermilk is used to thin the cheesecake out to make it smoother and creamier while beating. The addition of the eggs makes for a custard-like cheesecake.
Cream cheese: Cream cheese is a cheesecake staple. The cream cheese adds flavor, volume, and tang to your cheesecake.
Eggs: The number of eggs you add to your cheesecake will definitely show in the final product so it’s all about balance. The fewer eggs in the cheesecake the creamier and more it will be eggier.
Boxed Brownie Mix: Making cheesecake itself is no small feat. Don’t overwhelm yourself by trying to make everything from scratch. Shortcut it with your favorite box of brownies. For this recipe, I used Ghiradelli triple chocolate brownie mix.
Powdered Sugar: Powdered sugar is a classic sweetener in cheesecake the fine sugar makes for seamless incorporation. If you’re out of powdered sugar or need a touch more place regular white granulated sugar into a dry blender and grind till it’s fine, sift away any less than fine bits.
Vanilla: Vanilla is a must-have for cheesecake. Use your best vanilla.
Graham Cracker: Graham cracker crust is always a great and simple addition. Go crust less on this if you want to skip a step or two!
TIPS & TRICKS FOR THE BEST CHEESECAKE BROWNIE BARS
room temp ingredients: room temperature ingredients in particular the eggs and cream cheese blend and rise better at room temperature. make sure the ingredients aren’t warm or hot or that will make for a sunken cheesecake.
one by one egg: add the eggs in one by one blending each completely before the next that way your filling stays silky and voluminous
slow layering: when layering the cheesecake and the brownies add the cheesecake to the pan. drizzle the brownie batter all over with a small spoon. gently spread it over the top dumping it into the pan will make it sink. once the brownies are on the cheesecake don’t touch it anymore or you’ll risk destroying the pattern and making it look murky.
removing the cheesecake: make this recipe as a standard springform cheesecake or as bars. if you’re making the cheesecake as bars use a disposable tray so that you can cut the edges to the side to remove the cheesecake effortlessly.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- APPLE PIE JAM + PIE CRUST COOKIES
- VEGAN DOUBLE DARK CHOCOLATE CAKE
- CREAM CHEESE FILLED DEVILS FOOD CUPCAKE
Buttermilk Cheesecake Brownie Bars
INGREDIENTS
- 1 Bag Ghirardelli Triple Chocolate Brownies Mix (+ 1/3c Oil& Water,1 Egg, 1Tb Vanilla)
- Dark Chocolate Crust
- 2Tb Cocoa Powder
- 1 Sleeve Graham Crackers, crushed
- 1TB Vanilla
- 7Tb Butter
- CHEESECAKE
- 16oz Cream Cheese, softened
- 3 Eggs
- 1.5c Powdered Sugar
- 1Tb Vanilla
- 3/4c Buttermilk
INSTRUCTIONS
- Start off by preparing the cheesecake crust.
- Combine the crushed graham crackers with vanilla and butter.
- Press into a raised sheet pan. Bake the crust for 10 minutes at 350F
- Prepare the boxed brownie mix according to package instructions. Once done set to the side.
- To make the cheesecake combine cheesecake and eggs one egg at a time. Followed by vanilla, powdered sugar and buttermilk.
- Remove the crust from the oven and allow to lightly cool for 5 minutes. Add in the cheesecake batter. Followed by stripes of brownie mix.
- Carefully place into the oven and cook at 350F For 40 minutes.
- Cheesecake should be firm but have a slight jiggle. The cheesecake will set further when it cools in the fridge.
- Chill for 4 hours minimum then serve.
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